Toasted garlic and red wine vinegar dressing, complemented by toasted pumpkin seeds, fresh pear slices, and pickled onions. Add protein 5
Sweet peppers, cabbage, kale, carrots, avocado, beets, and spicy roasted peanuts, all topped with agave achiote and mushroom vinaigrette. Add protein 5.
A classic Oaxacan melted cheese , served with fresh tortillas and your choice of either pork chorizo or mushrooms. The mushrooms are cooked with onions, epazote, and fresh jalapeños.
Calamari sautéed in a rich, bright garlic and red chile sauce, This delightful dish is served with arroz pan frito, and pickled corn.
Traditional D.F.-style beef cheek crispy tacos served dry or in a rich barbacoa and pinto bean broth. These delightful tacos are topped with crema, aged cotija cheese, cabbage, and avocado sauce.
A layer of flour tortilla filled with beef barbacoa, Oaxacan cheese, and avocado sauce.
Wild shrimp sautéed with bone marrow, Thai chiles, and grilled sweet plantains.
All tacos are served in corn tortillas
slow-fried beef paired with salsa Bruta, topped with cilantro, and onions.
Grilled inside skirt steak served with cilantro and onions .
Thin-sliced grilled marinated pork, topped with cilantro, and onions
Fried Asadero cheese , avocado, topped with Smart Donkey Chile Ar-BULL salsa.
Deep-fried battered fish, Guarnaccio and Baja salsa.
A classic three-cheese-stuffed poblano pepper, simmered in a rich tomato sauce with black beans and epazote, and topped with crema Mulata.
Slow-braised pork shank served over achiote pinto bean sauce with a piloncillo glaze.
Chicken tinga-stuffed folded corn tortillas, simmered in a tangy tomatillo and green pepper sauce. topped with melted Oaxacan cheese, pickled onions, and aged cotija cheese.
Slow-roasted charred lamb, is served over spicy MOLE MASA.
Steamed cactus, cabbage, green beans, and garbanzo beans in a rich dried chile sauce, paired with pinto beans and salsa Fiestera.
Crispy corn tortillas tossed in a spicy tomatillo, guajillo, and puya chile sauce, topped with two fried eggs, aged cotija cheese, crema, red onion, oregano, and epazote. Add steak 5
Rotate fish, in a rich, traditional Guerrero-style mole made with peanuts and pumpkin seeds, hoja Santa and poblano pepper potato cake, fresh chiles.
Add a footnote if this applies to your business, especially if you offer BAR S7ETE dishes on your Mexican food menu or want to clarify something in your restaurant price list.
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